How to Make an Easy Juicy Pork Loin | Chef Jean -Pierre

Name: How to Make an Easy Juicy Pork Loin | Chef Jean -Pierre
Total time: 180 min
Ingredients: 3–4 lb Pork loin; 6–8 + 3–4 cloves + 1 tbsp Garlic, crushed, chopped; 8–10 Juniper berry, crushed; 8 cups Approx. Water; ⅓ cups Salt; ⅓ cups Brown sugar; 2 oz Clarified Butter or vegetables oil; Black pepper; 2 oz + 2 Butter; 2 Shallot, minced; 3 Apple, peeled; 2 ¼ tsp Cumin, ground; ½ tsp Cayenne pepper; 2 tbsp Maple syrup; 2 tbsp Honey; 2 tbsp Toasted sesame oil; 2 tbsp Soy sauce; 1 tsp Worcester Sauce; 1 tsp Hot sauce; ½ tsp Vanilla

By Chef Jean-Pierre · 180 min

Ingredients

Pork loin3–4 lb
Garlic · crushed, chopped6–8 + 3–4 cloves + 1 tbsp
Juniper berry · crushed8–10
Approx. Water8 cups
Salt⅓ cups
Brown sugar⅓ cups
Clarified Butter or vegetables oil2 oz
Black pepper
Butter2 oz + 2
Shallot · minced2
Apple · peeled3
Cumin · ground2 ¼ tsp
Cayenne pepper½ tsp
Maple syrup2 tbsp
Honey2 tbsp
Toasted sesame oil2 tbsp
Soy sauce2 tbsp
Worcester Sauce1 tsp
Hot sauce1 tsp
Vanilla½ tsp

Instructions

Make small cuts in the top of the pork and push the garlic cloves into them.
Mix all brine ingredients in a container large enough for the pork and keep it in the fridge for 3 to 4 hours, no more than 6 hours.
Season the roast on all sides with black pepper only; do not add salt.
Heat the clarified butter or oil. Add the roast and sear on all sides until golden brown.
Bake until the internal temperature reaches 130°F/55°C.
Brush the roast with the glaze and return it to the oven for another 10 to 15 minutes, or until it reaches 145°F/63°C.
For the apple purée: melt butter in a saucepan, add the shallots and cook until light golden brown. Add the remaining apple purée ingredients and cook on very low heat for 15 to 20 minutes.
Purée the apples in a food processor until very smooth, adding butter at the end as needed.
For the glaze: mix all glaze ingredients and adjust the seasoning to taste.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

Watch the recipe video Open the official recipe

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